JEERA RICE

Ingredients
Basmati Rice 1 cup
Water 2 cups
Oil 1 tsp
Cumin Seeds 1 tsp
Curry leaves 3-4 nos
Bay Leaves 2 nos
Cinnamon Sticks 2-3
Cloves 2
Cashews 4-5
Salt 1/2 tsp

Method

• Wash rice and soak for about half an hour and then drain out the water
• Heat oil in a pan, add cumin seeds
  
• Add curry leaves, Whole masala, cashews and salt
• Then add water, let it boil
  
• Now add rice, cook for 10-15min on a medium flame or untill rice is cooked
  
• Jeera Rice is ready to serve with dal or any curry of your choice
  

Serves : 2-3

COCONUT CHUTNEY

Ingredients

Fresh Coconut (cut into medium to small pieces) 1cup
Peanuts 2 tsp
Ginger Garlic Paste 1 tsp
Green Chillies 2 nos
Tamarind paste 1 tsp
Salt 1/2 tsp
Corriander Leaves
Jaggery 1/2 tsp
Water 1/2 to 2/3 cup
Oil 1 tsp
Mustard Seeds and Cumin seeds 1/4 tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Red Chillies 2 nos
Curry Leaves 4-5



Method

• Put coconut,peanuts,ginger-garlic paste,green chillies, coriander leaves, jaggery,salt and tamarind in a blender. Add water little by little as required to make it into a fine paste.
• Some people like have little coarse paste to feel cococut while eating the chutney, so blend it to your desired consistency.
  

For seasoning:

• Heat oil in a pan, add mustard and cumin seeds, let them splatter
• Now add urad and channa dal, fry until brown
• Add curry leaves and red chilies, fry them
  
• Add this seasoning to the chutney and mix well
• Garnish with coriander leaves
  
• Serve with idli, dosa, roties etc

Serves: 3-4

PIZZA

Ingredients
Maida/All purpose Flour 2 cups
Olive Oil 3 tsp
Water 3/4th cup
Yeast 2 gm or 1/2th tsp
Salt 1/2 tsp
Sugar 1/2tsp

Method

• Put warm water into a bowl. Add yeast,salt and sugar and mix well. Leave it for about 10 minutes.
• Gradually add flour and 1 tsp olive oil and start mixing.
• Knead the dough until you have a smooth ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
• Coat the dough with olive oil, place it in a large bowl and cover it.
  
• Let the dough rise for about an hour in a warm place( heat the oven at broil for 5 minutes, switch off the oven and then keep the dough), then push it down again so it deflates. Let it sit for about another hour.
  
• Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" - 1/2" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
• Brush the top of the dough with olive oil
• Spoon on the tomato sauce or pasta sauce, sprinkle with cheese, and place your desired toppings(capsicum,onion, tomato,olives,mushroom,corn,pineapple etc) on the pizza.
• Bake the pizza in the oven at 425 - 450 degree F for about 20 to 25 minutes until the crust is light brown.
• Pizza is ready to serve, can prepare 1 large pizza
  

Serves: 2-4

SAMBAR POWDER

Ingredients

Corriander Seeds(kotambari beeja) 1 cup
Cumin Seeds(jeeragi) 1 tsp
Mustard seeds (sasavi) 1 tsp
Asafoetida (hing) 1 /4 tsp
Turmeric 1 tsp
Black Pepper (karemenasu) 1 tsp
Fenugreek (menthi) 1 tsp
Channa Dal 1/2 cup
Urad Dal 1/2 cup


Method

• Roast all the above ingredients seperately in the pan on medium flame
• When all the spices are roasted swtich off the flame and let them cool
• Grind all the spices in the mixer or grinder or blender to a fine powder
• After the powder cools, store it in airtight container

SAMBAR

Ingredients

Toor Dal 1 cup
Vegetables 1 cup (like Peas, Potato,Carrot,Beans etc)
Oil 2-3 tsp
Curry Leaves 5- 6 pieces
Mustard Seeds 1/4 tsp
Cummin Seeds 1/4 tsp
Ginger Garlic Paste 1 tsp
Fresh Grated Coconut 1/4th cup(Optional)
Chopped Tomato 1 No.
Sambar Powder 2 tsp
Red Chilli Powder 1 tsp
Water 3 cups
Finely Chopped Corriander Leaves
Jaggery 1 tsp(Optional)
Salt 1 tsp
Turmeric 1/4 tsp
Tamarind Paste 1 tsp

Method

• Cook vegetables and toor daal separately in pressure cooker. Add 1 cup of water for vegetables and 2 cups of water for daal
  
• Pressure both for 2 whistles
  
• After cooling smash dal into paste, but don't smash into a fine paste
  
• Heat oil in a heavy bottomed pan, then add mustard, cumin seeds and curry leaves
• Add ginger garlic paste and then add coconut , saute until brown.
• Add chopped tomato, cook until oil separates
  
• Now add sambar powder, chilli powder, salt,turmeric, jaggery, tamrind and fry for 1 min
• Add dal and vegetables, mix well and let it cook for few min
• You can add water as required to make it to the desired consistency
  
• Garnish with coconut and corriander leaves
• Serve with rice, dosas and idlis

Serves : 2-4

ALOO SABJI - 'MASALA' IN MASALA DOSA

Ingredients
Boiled Peeled Smashed Potatoes 3 nos
Oil 4-5 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Urad Dal 1/4th tsp
Channa dal 1/4th tsp
Green chillies 2-3 nos
Onion 1 no chopped
Turmeric 1/4th
Salt 3/4 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander


Method

• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
• Add Urad dal and channa dal fry until brown
• Now add curry leaves , green chillies, turmeric, sugar and salt
• Add onion and fry until brown
• Then add smashed potatoes and mix well
  
• Add lemon juice and mix well
• Garnish with corriander leaves
• sukha aloo is ready to serve. This goes well with dosa and chapatis

Serves : 2-3

HACHHIDA AVALAKKI / POHA

Ingredients
Thin poha 2 cups
Oil 4-5 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander
Hurigadale(Dalia Split) powder 2 tsp
Fresh Grated Coconut 3-4tsp

Method

• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
  
• Add peanuts, fry until light brown.
• Now add curry leaves , green chillies, turmeric, sugar and salt
• Add onion and fry until brown
• Take it off from the flame
• Now add this to the poha and mix well with hand slowly in circular motion
• Add lemon juice and mix well
• Now add Hurigadale powder and mix well. Garnish with corriander leaves and coconut
  
• Hachhida avalakki is ready to serve

Serves : 2

CHITRANNA

Chitranna is a very famous South Indian rice dish from Karnataka. During my college days, whenever there was excess rice from previous night my mother is to prepare chitranna for my lunch box and I just loved it. I can even have it everyday.


Ingredients
Rice 1 cup
Oil 3 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Urad Dal 1/4th tsp
Channa dal 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Salt 3/4 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander Leaves


Method

• Prepare rice as you normally do and spread it on a big wide plate, to cool it down
  
• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
• Add Urad dal, channa dal and peanuts, fry them until golden brown
• Now add curry leaves , green chillies, turmeric powder, sugar and salt
• Add onion and fry until they just start turning brown
• Take it off from the flame
• Now add this to the prepared rice and mix well by moving your hand slowly in circular motion. Be careful while mixing with hand as mixture may be hot. You can mix it with your serving spoon as well. But spoon might break your rice. The choice is yours. I like mixing it with hand.
  
• Add lemon juice and mix well
• Garnish with corriander leaves and your chitranna is ready to serve with curd and/or pickles
  

Serves: 2-4

TOMATO CHAT

Ingredients

Tomato 1 no
Onion 1 no finely chopped
Sev 1/4th cup
Chat Masala 1/2tsp
Cumin Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Green Chutney 2 tsp
Tamrind Chutney 2 tsp
Corriander Leaves Finely chopped
Dry Mango Powder 1/4 tsp
Salt 1/4tsp
Roasted Peanuts 2 tsp
Puffed Rice 1/3th cup

Method

• Cut tomato into slices.
  
• Spread the tomato slices on the plate.
• Add onions all over.
  
• Sprinkle chutneys, salt, cumin,red chilli powder,dry mango powder and chaat masala all over. Then add Peanuts and puffed rice on top.
  
• Garnish with chopped coriander and sev.
• Serve immediately.
  

Serves : 2

GARAM MASALA POWDER

Garam masala is a blend of ground spices.

Ingredients

Corriander Seeds(kotambari beeja) 4 cups
Cumin Seeds(jeeragi) 1/2 cup
Mustard seeds (sasavi) 1/4 cup
Cinnamon Sticks(chakki) 8-10 pieces/5 gm
Poppy Seeds(gasagase) 2 tsp
Asafoetida (hing) 1 tsp
Green Cardamom(ellakki) 7-8 pieces
Cloves (lavang) 7-8 pieces
Black Pepper (karemenasu) 1 tsp
Marathi Moggu 1 tsp
Fenugreek (menthi) 1 tsp
Lichen (Pathar phool)(kallu hoovu) 1 tsp
Bay Leaves(palav yali) 5-6
Black Cumin seeds(shajeeragi) 1/4tsp


Method

• Roast all the above ingredients seperately in the pan on medium flame
• When all the spices are roasted swtich off the flame and let them cool
• Grind all the spices in the mixer or grinder or blender to a fine powder
• After the powder cools, store it in airtight container

DOSA

Dosa is a typical South Indian food, eaten for breakfast and is rich in carbohydrates and protein. There are many types of dosas.

Let us learn PLAIN DOSA here.

Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha (Avalakki)2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for DOSA
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in the pan.
• Spread the batter on pan in circular motion to make thin at center and thick at the edges.
• Put 1/2 tsp of oil on the dosa.
  
• Cover with lid.
  
• Cook for 3-4 min
• Turnover the dosa and cook for 1 more min then take it out.
  
• Serve with aloo sabji or sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

PAPADI CHAT

Ingredients

Papadi 12 pieces
Onion 1 no finely chopped
Tomato 1 no finely chopped
1/4 cup Boiled peeled chopped Potato
1/4 Boiled Chick Peas(Chole)
Sev 1/4th cup
Yogurt 1/4th cup
Chat Masala 1/2tsp
Cumin Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Green Chutney 2 tsp
Tamrind Chutney 2 tsp
Lemon Juice 2tsp
Corriander Leaves Finely chopped
Dry Mango Powder 1/4 tsp
Salt 1/2tsp

Method

• Spread the papdis in a plate.
• Add potatoes, chick peas,onions and tomato all over. Drizzle beaten curd over them.
• Sprinkle chutneys, salt, cumin,red chilli powder,dry mango powder, lemon juice and chaat masala all over. Garnish with chopped coriander and sev.
• Serve immediately.
  

Serves : 2

PADDU /GUNDPONGLU

Paddu are famous in South India. Paddu are made using dosa batter. Paddu are prepared using a special pan(as shown in the photo). You can prepare plain paddu or masala paddu. Both tastes very good. I like paddu right from tava to my plate hot hot. Paddu are served with sambar or coconut chutney.


Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha(Avalakki) 2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for PADDU
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

MASALA PADDU


Ingredients

Paddu batter 2 cups
Oil 2 tsp
Cumin seeds 1 tsp
Finely chopped Corriander leaves
Finely chopped onion 1 no
Finely chopped green chillies 2 no
Finely chopped tomato half no (optional)
Curry leaves finely chopped

Method

• Add cumin seeds, green chilles,curry leaves, onion, tomatoes and corrinader leaves to the batter.
  
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

CABBAGE CURRY

Ingredients

Finely chopped cabbage 3 cup
Onion 1 no chopped
Tomato 1 no chopped(optional)
Ginger paste 1 tsp
Oil 2 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4 tsp
Salt 3/4th tsp
Fresh Coconut 1/4th cup(optional)

Preparation

• Heat 2 tbsp oil in a pan and add mustard and cumin seeds and allow them to splatter
• Add the channa & urad dal & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
  
• Add turmeric and salt to taste
• Now add finely chopped cabbage, fry until it s soft( can add 1/4th cup water if required) cover the lid & allow it to cook
  
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander and Serve hot
  

Serves : 2
Time : 15-20 min

SEVAI UPMA / SHAVIGE BATH

Ingredients

Bambino or Vermecille sevai 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Vegetables (Peas, Carrot, Potato) 1 cup (optional)
Water 2&1/4th cups
Ghee 1/2 tsp(optional)
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4 tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)

Preparation

• Heat 1tbsp of oil and fry sevai on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard and cumin seeds and allow them to splatter
• Add the channa & urad dal & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
  
• Add chopped vegetables, tomatoes and cook for 3-4 min or untill all vegetables are cooked properly
  
• Add turmeric and salt to taste
• Now add water and cover the pan and allow it to boil
  
• Add the fried sevai to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Tips: Roasted sevai(without oil) can be stored for 2-3 weeks, this makes the preparation fast.

SOOJI UPMA / UPPITTU

Sooji Upma is a dish for breakfast or evening snack


Ingredients

Sooji 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Vegetables (Peas, Carrot, Potato) 1 cup (optional)
Water 3 cups
Ghee 1/2 tsp(optional)
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4th tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)



Preparation

• Heat 1tbsp of oil and fry sooji on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard seeds and cumin seeds and allow them to splatter
• Add the channa & urad dals & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
• Add chopped vegetables, tomatoes and cook for 3-4 min or untill all vegetables are cooked properly
  
• Add turmeric and salt to taste
• Now add 3 cups of water and cover the pan and allow it to boil
  
• Add the fried sooji to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Note : For 1 cup of Coarse Sooji add 3 cups of water & for 1 cup of Fine Sooji add 2&1/2cup of water.
Tips: Roasted sooji(without oil) can be stored for 2-3 weeks, this makes the preparation fast.